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Ingredients
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 4 x Boneless, skinless chicken breasts
- 1 tsp Dry thyme
- 1 tsp Dry basil Salt and pepper
- 1/2 c. Flour
- 1 Tbsp. Butter
- 1 c. Sliced button mushrooms
- 1/2 c. Sliced Shiitake mushrooms
- 1/4 c. White wine
- 1/4 c. Chicken stock
- 1/4 c. Heavy cream Minced parsley for garnish
Directions
- Directions: Lb. the chicken breasts till they are thin cutlets. In a large saute/fry pan, heat the butter and extra virgin olive oil. Combine the thyme, basil, salt, pepper, and flour in a bowl and dredge each chicken breast. Place the chicken breasts in the pan and brown on both sides.
- Remove from pan. To the same pan, add in the butter and mushrooms and saute/fry for 2 min till golden brown. Return the chicken to the pan and add in the white wine and chicken stock. Bring to a simmer and cook for 1 minute. Add in the heavy cream and cook for 1 minute. Serve the chicken and sauce over pasta and garnish with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 486g | |
| Calories 936 | |
| Calories from Fat 448 | 48% |
| Total Fat 50.84g | 64% |
| Saturated Fat 24.13g | 97% |
| Trans Fat 0.06g | |
| Cholesterol 209mg | 70% |
| Sodium 396mg | 17% |
| Potassium 839mg | 24% |
| Total Carbs 54.75g | 15% |
| Dietary Fiber 4.0g | 13% |
| Sugars 0.85g | 1% |
| Protein 52.33g | 84% |
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